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Professor H. M. Evans, when making a study of the reproductive capacity of rats at the University of California in 1922, found that animals given a diet containing all the then known vitamins failed to produce normal litters. This observation indicated that another vitamin was required for fertility and subsequently led to the recognition of vitamin E. The vitamin was known to be present in lettuce and wheat germ, since when either of these were added to the rats' feed their fertility was restored. Subsequently, in 1936, by a lengthy procedure for concentrating the vitamin, Evans was successful in isolating the pure substance from wheat germ oil. It was identified as an alcohol with the chemical formula G29H50O2 and found to be fat soluble. At the suggestion of Professor G. Calhoun, Evans introduced the name “a‐toco‐pherol” for the pure compound (from the Greek tokos = childbirth, phero = to bear, and “‐ol” indicating that the substance is an alcohol).

This study aims to evaluate the use of vacuum impregnation (VI) for developing vitamin E fortified fresh‐cut apples (Fuji).

A 20 per cent high fructose corn syrup (HFCS) or edible coating materials of 1 per cent hydroxypropyl methylcellulose (HPMC) and 1 per cent calcium caseinate (CC) were used to make VI solutions, and 0.4 per cent α‐tocopherol acetate, 7.5 per cent gluconal cal^{\tf="Pi3" \char"31} (GC) and 0.04 per cent zinc lactate (ZL) were incorporated into the VI solutions. Vitamin E content, color, and selected physicochemical properties of fortified fresh‐cut apples were analyzed.

Results showed that VI treatment with 20 per cent HFCS solution containing 0.4 per cent α‐tocopherol acetate increased vitamin E content up to 21.8 mg in 100 g of fresh‐cut apples, while 12.0 mg and 20.2 mg vitamin E were achieved when using 1 per cent HPMC or 1 per cent CC as VI solutions, respectively. Calcium and zinc content were also increased to 146.6 mg and 1.7 mg in 100 g of apples, respectively, when adding 7.5 per cent GC and 0.04 per cent ZL along with the vitamin E into the VI solutions. Use of HFCS, HPMC and CC as VI solutions resulted in different effects on the physiochemical properties of fresh‐cut apples. While HFCS is promising for vitamin E fortification and retention of natural apple color, HPMC and CC can be used to achieve similar vitamin E fortification with the least impact on the soluble solids and moisture contents of apples.

The study demonstrates that there is great potential for developing high quality, vitamin E and minerals fortified fresh‐cut apples using vacuum impregnation technology, thus further enhancing the health benefit of the apples.

Notes that ranges of intake for vitamin E have been established by the USA, Germany and the WHO but not yet by the UK. Evidence continues to mount regarding the role of reactive oxygen species in the pathogenesis of various degenerative conditions and chronic disease. As a result, the primary lipophilic antioxidant in the body, vitamin E, is attracting increasing attention. In particular, the dietary intake of vitamin E is under scrutiny. Suggests the time is rapidly approaching to take note of findings indicating benefits of high blood vitamin E levels and to set a DRV for vitamin E in the UK, which will help reduce the risk against chronic diseases such as cancer.

The purpose of this paper is to examine the stability and the parameters affecting the stability of vitamin C in beer, wine and orange juice.

In this study, a high performance liquid chromatography method was applied for reliable determination of ascorbic acid in these beverages. Three different types of beer, a wine and orange juice sample were spiked with ascorbic acid using different concentrations and pH values. The samples were stored at 4^oC, but in some cases 20^oC was also used as storage temperature. The joint effect of vitamin C and E was also examined.

The results demonstrated that vitamin C was stable only in orange juice at the original pH values. Under pH=4, beer was also a good matrix for vitamin C addition, but only at low storage temperature (4^oC). Vitamin E addition increased the stability of ascorbic acid (p<0.05) even at room temperature.

These findings could have significant implications to the beer industry. This study shows that vitamin C can be stable in beer during the shelf life of this product using appropriate pH and storage temperature.

The paper shows that the addition of an antioxidant vitamin is good from the point of view of the consumer's health, and it can improve the shelf life of the food because of its antioxidant activity.

The purpose of this study is to develop a chicken product that could supply calcium, vitamin E and vitamin C together with high sensory acceptability. The present study was envisaged to develop low-fat chicken patties fortified with calcium, vitamin E and vitamin C without any adverse effects on sensory attributes.

Three different levels of calcium lactate as a source of calcium viz. 1.5, 1.75 and 2.0 per cent, α-tocopherol acetate for vitamin E at 0.019, 0.023 and 0.029 per cent and ascorbic acid for vitamin C at 0.09, 0.12 and 0.15 per cent in low-fat chicken meat patties were tried and the optimum level was standardized based on physico-chemical, proximate and sensory parameters.

The calcium lactate at 1.75 per cent, α-tocopherol acetate at 0.029 per cent and ascorbic acid at 0.15 per cent were found to be optimum on the basis of proximate, physico-chemical and sensory parameters. The textural attributes of the standardized product was comparable to that of the control. The a*, b* and Chroma values for the low-fat chicken patties fortified with calcium, α-tocopherol and ascorbic acid were significantly higher (p < 0.01) than that of the control. The calcium and ascorbic acid concentration of the standardized product was significantly higher (p < 0.01) than that of the control.

The levels in the fortified product were found to be suitable to achieve a 20 per cent RDA of calcium and almost a complete RDA for vitamin C. The research findings demonstrated the development of a single-designer chicken product rich in calcium, vitamin C and vitamin E.

Vitamin A Vitamin A is essential for healthy mucous membranes which line all the body's internal tracts, such as the digestive, urinary and respiratory systems. Vitamin A is required for vision in dim light and it is essential in order that the delicate linings of the eye lids and the coverings of the eye ball stay healthy. Vitamin A also appears to be needed for a healthy outer skin.

The purposes of this paper are to investigate the biotribological behaviour of Vitamin E-blended highly cross-linked ultra-high molecular weight polyethylene (HXL-UHMWPE) under multi-directional motion by using a CUMT II artificial joint hip simulator and compare it with HXL-UHMWPE and conventional UHMWPE.

The biotribological behaviour of conventional, highly cross-linked and Vitamin E-blended highly cross-linked UHMWPE acetabular cups counterfaced with CoCrMo alloy femoral head under multi-directional motion were investigated by using CUMT-II artificial hip joint simulator for one-million walking cycles. The test environment was at 36.5 ± 0.5°C and 25 per cent bovine serum was used as lubricant. A Paul cycle load with a peak of 784 N was applied; the motion and loading were synchronized at 1 Hz.

The wear resistance of Vitamin E-blended highly cross-linked UHMWPE was significantly higher than that of highly cross-linked and conventional UHMWPE. The wear marks observed from the worn surface of UHMWPE were multi-directional, with no dominant wear direction. Only abrasion occurred on the surface of Vitamin E-blended highly cross-linked UHMWPE, while yielding and accumulated plastic flow processes occurred on the surface of conventional UHMWPE and flaking-like facture and abrasion occurred on the surface of highly cross-linked UHMWPE.

Besides the prevention of oxidative degradation, blending with Vitamin E can also reduce the incidence of fatigue crack occurred in the surface layer of HXL-UHMWPE samples. Therefore, the wear resistance of HXL-UHMWPE under multi-directional motion can be further enhanced by blending with Vitamin E.

Chronic ethanol consumption induces lipid peroxidation by increasing free radicals or reducing antioxidants and may increase damage to hepatic DNA. Tannins are polyphenolic metabolites present in various plants and one of their effects is antioxidant activity that reduces lipoperoxidation, as is the case for vitamin E. This paper aims to assess the role of tannic acid and vitamin E in lipid peroxidation and in DNA damage in rats receiving ethanol.

A total of 60 Wistar rats were divided into six groups: control+ethanol (0‐24hs), tannic acid+ethanol (0‐24 hs), and vitamin E+ethanol (0‐24 hs). The animals were sacrificed immediately (0 hour) or 24 hours after a period of four weeks of ethanol administration and the following measurements were made: plasma vitamin E and liver glutathione, thiobarbituric acid resistant substances, and α‐tocopherol. The comet test was also applied to hepatocytes.

Ethanol administration led to an increase in DNA damage (148.67±15.45 versus 172.63±18.94) during a period of 24 hours which was not detected in the groups receiving tannic acid or vitamin E. Steatosis was lower in the groups receiving tannic acid.

The paper highlights that antioxidant role of vitamin E and of tannic acid in biological systems submitted to oxidative stress should be reevaluated, especially regarding the protective role of tannic acid against hepatic steatosis.

For generations, Britain has had a household delivery of fresh milk; from the days before the Great War when it was delivered by a horse‐drawn milk float, with the roundsman often bringing the housewife to the door with his cries of “Milk‐O!”. The float had a churn and milk was delivered in a small can, served out by a dipper. This was the start of the distributive trade, organised between the Wars, from which the present industry has emerged. The trade gave universal acceptance to the glass bottle, returnable for household delivery, only the method of sealing has changed. There have been many demands for its abandonment in favour of the carton, of which recent years has seen a rise in its use in the increasing sales of milk by supermarkets and stores. Despite the problems with returnable vessels, the glass bottle has a number of advantages. The milk, including the cream line, is clearly visible, and short measure is most unlikely, which is a growing problem with carton‐filled milk. The number of prosecutions for short measure with cartons must be causing concern to trading standards departments. There is nothing to indicate the offence until the carton is opened.